This really is the best meatloaf recipe, it’s easy to make and tastes delicious.
It’s made with lean ground beef, a handful of seasonings, onions, and a sprinkle of breadcrumbs. Then, it’s baked in the oven with a tasty zesty topping.
Below are my favorite tips for a homemade meatloaf that will have everyone asking for seconds.
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This easy meatloaf recipe is a family favorite and all 4 of my kids told me it’s one of their top childhood favorites! Serve with a side of mashed potatoes or mac and cheese for the perfect comforting meal.
Ingredients for a Classic Meatloaf
- Ground beef: I recommend using 80/20 ground beef for the perfect balance of flavor and juiciness.
- Breadcrumbs: These help the meatloaf hold together and give it the right texture. Italian or seasoned breadcrumbs have extra flavor, but Panko bread crumbs will work too.
- Eggs: These help bind the meatloaf so it doesn’t fall apart when you cut it.
- Onions: Chopped onions add extra flavor to the meatloaf, pre-cooking them makes sure the flavor isn’t too strong.
- Seasonings: Fresh parsley adds a bright, fresh flavor while Italian seasoning are savory and aromatic. Of course, salt and pepper are essential for any recipe, and they help bring out the flavors of the other ingredients.
Meatloaf Sauce
My favorite meatloaf topping is a flavorful zesty topping that caramelizes and gets a bit sticky to glaze the meatloaf as it bakes.
In this sauce for meatloaf, I use a combination of chili sauce and ketchup (just like my mom always made) and a pinch of brown sugar.
Variations & Additions
As this is a classic meatloaf recipe, I keep it simple but you can add in your favorite additions.
- Meat: You can add ½ pound lean ground pork in place of some of the beef or try 1 pound ground beef mixed with 1 pound ground turkey (cook to 165°F if adding turkey).
- Seasonings: Add seasonings like garlic powder (1 tsp), Worcestershire sauce (1 tbs), or some chopped and cooked green bell pepper
- Brown Sugar Meatloaf Glaze: Use equal parts brown sugar and ketchup with 2 teaspoons of cider vinegar to make a meatloaf glaze in place of the topping below.
- Brown Gravy: Skip the meatloaf topping altogether and serve it with brown gravy instead (homemade, leftover, or packaged).
How To Make Meatloaf
- Soften the onion in a pan (per recipe below).
- Combine all ingredients in a bowl.
- Form into a loaf on a baking sheet and bake (cook times below based on the size of the loaf).
- Top with the meatloaf sauce and bake until bubbly.
Tips for the Best Meatloaf
- Do Not Overmix: Mix the ingredients in a large bowl just until combined – overmixing will result in a dense meatloaf.
- Use Lean Meat: Use lean beef (but not extra lean). 80/20 is ideal for the best flavor and consistency without too much fat.
- Add flavors and moisture: Keep your meatloaf moist and flavorful by adding seasonings and soaking the breadcrumbs in milk.
- Skip the Loaf Pan: Use a baking sheet to cook this meatloaf recipe. A loaf pan will cause the meatloaf to steam in the drippings instead of getting a nice crisp exterior.
- Rest the Meatloaf: Let the meatloaf rest once it comes out of the oven to redistribute the juices and make it easier to slice without falling apart.
How Long To Cook Meatloaf
The 2 lb meatloaf recipe below cooks at 350°F for about 55-65 minutes or at 375°F for 45-55 minutes. Use a meat thermometer to ensure it reaches an internal temperature of 160°F.
If you are making half of a recipe (or increasing it) you can use the cook times below to cook at 350°F. A thermometer is the best way to ensure the meatloaf is cooked through yet perfectly tender.
Bake a 1lb meatloaf for about 45 minutes total.
Bake a 2lb meatloaf for about 55 minutes total.
Bake a 3 lb meatloaf for about 1 hour & 20 minutes.
Before Cooking: To freeze meatloaf before cooking, place in a loaf pan lined with plastic wrap (or form a loaf on a pan). Freeze completely, seal well. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed. The meatloaf will likely need an extra 15 minutes of cooking time.
After Cooking: Once cooked and cooled, freeze individual slices on a parchment-lined pan. Once the slices are frozen, transfer to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.
Meatloaf can be prepared as directed, covered with plastic wrap, and stored in the fridge a day ahead of time before baking. Remove the meatloaf from the fridge 30 minutes before baking. If cold from the fridge, you may need to add a few minutes of cooking time.
Store leftover meatloaf in the fridge for up to four days or in the freezer for up to three months.
Keep meatloaf in an airtight container in the fridge or wrap it in plastic wrap. To store in the freezer, slice the meatloaf first for easier thawing and heat it up in the oven or microwave until it’s warm and heated through.
Leftover meatloaf makes great patty melts too!
What to Serve With Meatloaf
I usually serve a cozy-carby side and a fresh vegetable with meatloaf. Here are a few of our favorites.
Did your family love this meatloaf recipe? Be sure to leave a comment and review below!
Equipment
Ingredients
- ½ medium onion diced
- 1 teaspoon butter
- 2 eggs
- ¾ cup milk
- ¾ cup Italian bread crumbs or seasoned breadcrumbs
- 2 pounds lean ground beef
- 1 tablespoon ketchup or chili sauce
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
Meatloaf Sauce
- ½ cup chili sauce see note
- ½ cup ketchup
- 2 tablespoons brown sugar optional
Instructions
- Preheat the oven to 350°F. Line a rimmed baking pan with aluminum foil and spray with cooking spray.
- In a small pan, cook onions in butter over medium low heat until tender. Let them cool completely.
- In a medium bowl, combine eggs, milk, and breadcrumbs. Let the mixture sit for 5-10 minutes.
- Add the ground beef, cooked onions, 1 Tablespoon ketchup or chili sauce, Italian seasoning, parsley, and salt & pepper to the bowl. Mix until just combined.
- Form 1 8"x4" loaf on the prepared baking pan and bake for 40 minutes.
- While the meatloaf is cooking, combine the chili sauce and ketchup (and brown sugar if using) to make Meatloaf Sauce. Spread mixture over the meatloaf and bake for an additional 15 – 30 minutes or until cooked through and the meatloaf reaches an internal temperature of 160°F*. Broil for 1-2 minutes if desired.
- Let the meatloaf rest for 10 minutes before slicing and serving.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Comfort Food Favorites
- Spaghetti and Meatballs – Family favorite
- Braised Beef Short Ribs
- Ground Beef Stroganoff (Hamburger) – Quick and easy!
- Shepherd’s Pie Recipe
- Mushroom Salisbury Steak – Ground beef in a delicious mushroom gravy
- Mississippi Pot Roast
- Easy Homemade Lasagna
The only thing I do differently, I use a pouch of Stove Top, 1 cup of milk, and three eggs, for the sore reason that the ground beef family packs around here are typically closer to 2.5-3 lbs, so not enough to separate and freeze. I keep to the recipe, adding 30-50% more of each herb, but I don’t alter them, because this recipe was amazing as is! I only altered out of necessity, and the fact that I didn’t have crumbs!
Trying best meat loaf recipe!
I hope you enjoyed it!
We loved this recipe. I did use half and half beef and ground pork that I had on hand, added shredded cheddar cheese and doubled the recipe. It made two nice loaves, so I froze one of them. Thank you.
I love this recipe!! Thank you!! It was SO delicious!!! I used Worcestershire sauce in the mix and it was so good!!
I made it it’s so good and texture is not tough, the moisture is on point and flavor is all delicious definitely I’ll make again.
Great recipe!!
Made this tonight. I had never used milk before nor mixed the egg and breadcrumbs separately. I modified the mixing of ingredients a bit and just added all to the milk, egg, and breadcrumbs then folded in the meat and onions. I also wrapped my loaf with bacon strips. Then last 10 minutes put the sauce on top. It was yummy. Well received for dinner. Thanks!
well, I’m 80 years old and I finally made a great meatloaf!. Thanks so much for the recipe.
I love this
This is amazing. Followed the recipe almost exactly except for adding a few shredded carrots (cooked with the onions) and subbed bbq sauce because I didn’t have any chili sauce on hand. I prefer it to be soft so I cooked it in a 9×9 glass dish and it was perfect. Kids loved it!
Best meatloaf indeed. All 4 kids will eat this, and that is a feat. I make this several times a month. Thank you for this.
It’s good, but a couple notes.
80/20 is not lean. It is quite greasy. 20% greasy, to be precise. Better to go with 93/7.
Just use a loaf pan. No need to dirty a larger-than-necessary baking sheet.
You can certainly use a loaf pan, the beef will steam a bit and won’t get the same crust-we prefer the crisp edges.
Very delicious. I used equal parts ground beef and ground pork. I used equal parts milk and cream for the “milk”, and instead of Italian seasoning I used 1/2 tsp each of: rosemary, sage, basil, thyme, oregano and marjoram. For the sauce I used 1/2 cup ketchup, 1/2 cup BBQ sauce, 1 tsp Worcestershire sauce, and 1 T brown sugar. (A cup of sauce is really too much, a lot of it just runs off.). Without the pork I don’t think it would have been as good, thus only four stars as written. Loved the tip about using a baking sheet; it made a nice crunchy outside. Using an oven probe meat thermometer takes all the guesswork out, however mine got to 184 degrees by the time 40+15 minutes were up. This was ok with me since I like ground meat to be cooked thoroughly.
Made some slight variations. But overall turned out perfectly, everyone loved it.
I made 3 lbs; 2 lbs 97% lean beef, 1lb lean bison. Adjusted other ingredients accordingly; but used gluten free bread crumbs, coconut milk instead of cow, added a little paprika and garlic powder to the spices, and some ketchup and mustard to the mix. Bake at the higher temp and it finishes faster. I mixed equal parts ketchup, BBQ sauce and Thai sweet chili sauce for the glaze along with the brown sugar. Only thing I’d change is I’d make more glaze and put some aside. Easy 5 star recipe, I regret not making it sooner. Thank You.
Never had sautéed onion’s prior to cooking the meatloaf. Tried this recipe along with the glaze and it was fabulous.
Holly, this recipe is AWESOME!!!!
I have NEVER put meatloaf in a catagory for “entertaining food!!”
This recipe, which i followed exactly, has changed my mind abouf meatloaf!!!
This has gone onto our “must make for entertaining!!!”….. and “Must make ahead to take on Vacations!!!”
Thank you, Holly!!
So glad you loved it as much as we do!
I used sriracha chili sauce and it was amazing! So very moist.
We did not enjoy this recipe at all. The flavors were all wrong for what we think of as our favorite meatloaf and the entire loaf took 1.5 hours to cook total. Anyone who likes it, I would encourage you to make two smaller loafs.
Thank you for trying our recipe, Trysh. Sorry to hear this recipe didn’t turn out as well as you expected.
Made this several times. First time using a baking sheet… it was awesome! I put extra seasonings just for fun BUT it does not need anything additional! Family loves it! Thank you!
Great directions! Great suggestions! Excellent flavor! Well done!!
This is my favorite meatloaf recipe. I especially love the glaze. Can’t go wrong with meatloaf and whipped potatoes on a cold day!